Bobby Flay Coconut Cake Recipe

This Bobby Flay Coconut Cake recipe is a moist and fluffy recipe, which is made with cream cheese and shredded coconut. It’s the perfect celebration cake, ready in about 4 hours (including cooling time).

Bobby Flay Coconut Cake Ingredients

• 2 and 1/2 cups (285g) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 and 2/3 cups (330g) granulated sugar
• 5 large egg whites, at room temperature
• 1/2 cup (120g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 cup (240ml) unsweetened canned coconut milk, at room temperature*
• 1 cup (80g) sweetened shredded coconut

Coconut Cream Cheese Buttercream

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
• 5 cups (600g) confectioners’ sugar
• 2 Tablespoons (30ml) canned coconut milk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1/8 teaspoon salt
• 2 cups (160g) sweetened shredded coconut

How To Make Coconut Cake

1. Prepare the pans: Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment rounds, then grease the parchment for easy release.
2. Mix the dry ingredients: Whisk cake flour, baking powder, baking soda, and salt together in a bowl; set aside.
3. Cream the butter and sugar: Using a mixer, beat the butter and sugar on medium-high until smooth and creamy, about 2 minutes.
4. Add wet ingredients: Add egg whites to the mixture, followed by sour cream, vanilla extract, and coconut extract, mixing until combined. The batter may look curdled due to texture differences.
5. Combine dry and wet mixtures: On low speed, slowly add the dry ingredients and coconut milk to the mixture, alternating, until just combined. Stir in the 1 cup of shredded coconut, ensuring no lumps remain.
6. Divide and bake the batter: Pour the batter evenly into the prepared pans. Bake for 21–23 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cakes: Allow cakes to cool completely in the pans on a wire rack.
8. Prepare the frosting: Beat butter and cream cheese on medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, 2 tbsp coconut milk, vanilla extract, coconut extract, and salt. Beat on high for 3 minutes, adjusting with additional sugar or milk for the desired consistency.
9. Assemble the cake: Trim the tops of the cakes to create a flat surface. Place one layer on a serving plate and cover with about 1 and 1/2 cups of frosting. Repeat with the second layer, then the third.
10. Frost the cake: Frost the top and sides of the cake, using an icing spatula for smoothness.
11. Add the coconut topping: Press the 2 cups of shredded coconut onto the top and sides of the cake.
12. Chill and serve: Refrigerate the cake for at least 20 minutes before slicing. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Recipe Tips

• How to get a fluffy cake? Using room temperature ingredients (butter, egg whites, sour cream, coconut milk) is the most important step! This allows the ingredients to emulsify properly, creating a smooth batter that traps air for a light, fluffy crumb.
• Why use cake flour? Cake flour is milled to be much finer and has less protein than all-purpose flour. This is the “secret” to a truly soft, tender, and “bakery-style” white cake, rather than a dense one.
• How to get a smooth cream cheese frosting? Make sure your butter and cream cheese are both softened to room temperature, but not warm or greasy. Cold lumps will not beat out. Sifting the confectioners’ sugar also guarantees a silky-smooth finish.
• Why does my batter look curdled? As the recipe notes in Step 4, the batter may look curdled after adding the egg whites and sour cream. This is perfectly normal and is just due to the different textures and temperatures. It will all come together when you add the dry ingredients.

What To Serve With Coconut Cake

This is a rich, sweet, and satisfying cake that is a centerpiece on its own.

• A hot cup of black coffee or tea
• A cold glass of milk
• A side of fresh pineapple or raspberries to cut the richness

How To Store Coconut Cake

• Refrigerate: This cake must be stored in the refrigerator because of the cream cheese frosting. Keep it in a cake dome or an airtight container.
• Serve: This cake tastes best when served at room temperature (or slightly chilled). Let it sit out for 30-60 minutes before serving to allow the butter in the frosting and cake to soften.
• Freeze: This cake freezes beautifully. You can freeze individual slices, well-wrapped, for up to 3 months. Thaw in the refrigerator.

Bobby Flay Coconut Cake Nutrition Facts

(Per slice, assuming 16 slices)

• Calories: ~710 kcal
• Total Fat: 42g
• Saturated Fat: 28g
• Cholesterol: 110mg
• Sodium: 420mg
• Total Carbohydrate: 78g
• Dietary Fiber: 2g
• Sugars: 60g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Carrot Cake with Cream Cheese Marshmallow Frosting
• Bobby Flay Lemon Ricotta Pancakes Recipe
• Bobby Flay Red Velvet Cake Recipe